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A Non-Thermal Method to Enhance Safety of Fresh Produce

Objective

The overall objective of this project is to develop intervention methods and technologies other than cooking that can be used by consumers in the home and by operators of food service facilities. The study will focus on "High Oxidation Potential" (HOP) water to wash fruits and vegetables.

Investigators
Hung, Yen-Con
Institution
University of Georgia
Start date
2000
End date
2000
Project number
FD-U-001638-01